Stuffed Partridges

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Yield: 3.0 partridges
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

for the partridges

the partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
a stuffing prepared as below
warm dripping or butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a piece of thinly cut, slitted fat bacon
a fried crouton that has been spread with fresh butter and sprinkled over with chopped parsley and chopped eschalot, and a little sprinkling of cayenne pepper ↝ Croutons [Crackers, excludes saltines]
any nice salad ↝ Carrots, raw, salad [Coleslaw, non-lettuce salads]
Poivrade sauce in a boat ↝ Sauce, NFS [Dips, gravies, other sauces]

for the stuffing

twelve small game livers ↝ Game meat, elk, raw [Lamb, Veal, and Game Products]
a teaspoonful of chopped capers ↝ Capers, canned [Spices and Herbs]
one chopped eschalot
four ounces of raw fat and lean bacon that has been pounded and rubbed through a wire sieve ↝ Beef, bacon, cooked [Bacon]
a little black pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
two ounces of bread that has been steeped in two tablespoonfuls of warm cream and one whole raw egg ↝ Bread, vegetable [Yeast breads]
two tablespoonfuls of warm cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
one whole raw egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (13)

Pick, singe, and cleanse the partridges and truss them as for roasting.
Stuff them with the prepared stuffing.
Brush them over with warm dripping or butter.
Place a piece of thinly cut, slitted fat bacon on the breast.
Roast before a brisk fire, or cook in a hot oven for about fifteen minutes, keeping them well basted.
When done, take up.
Place each bird on a fried crouton that has been spread with fresh butter and sprinkled over with chopped parsley and chopped eschalot, and a little sprinkling of cayenne pepper.
Garnish the birds with any nice salad.
Serve with Poivrade sauce in a boat.

Stuffing for the Partridges

For three birds, take twelve small game livers, blanch them and chop them up fine.
Add to them a teaspoonful of chopped capers, one chopped eschalot, four ounces of raw fat and lean bacon that has been pounded and rubbed through a wire sieve, a little black pepper and salt.
Add two ounces of bread that has been steeped in two tablespoonfuls of warm cream and one whole raw egg.
Mix well together, and use.

Original Text

Stuffed Partridges. Poivrade Sauce.
(Perdreaux farcis. Sauce Poivrade.)
Pick, singe, and cleanse the partridges and truss them as for roasting; then stuff them with a stuffing prepared as below, and brush them over with warm dripping or butter, place a piece of thinly cut, slitted fat bacon on the breast, and roast before a brisk fire, or cook in a hot oven for about fifteen minutes, keeping them well basted, then when done, take up, place each bird on a fried crouton that has been spread with fresh butter and sprinkled over with chopped parsley and chopped eschalot, and a little sprinkling of cayenne pepper, garnish the birds with any nice salad, and serve with them Poivrade sauce in a boat.
Stuffing for the Partridges.—Take for three birds twelve small game livers, blanch them and chop them up fine, and add to them a teaspoonful of chopped capers, one chopped eschalot, four ounces of raw fat and lean bacon that has been pounded and rubbed through a wire sieve, a little black pepper and salt, two ounces of bread that has been steeped in two tablespoonfuls of warm cream and one whole raw egg, mix well together, and use.

Notes

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